Great weeknight meal.
1. Heat olive oil in a large pot over medium heat. Add the onion and cook; stirring until slightly soft, about 3 min. Add the garlic, green chilies and cumin and cook for about 2 min. Stir in chicken broth, chicken & beans. Bring to a boil, reduce heat and simmer for 15 min, stirring occasionally.
2. Using a potato masher, mash the chili until about half of the beans are broken up. Stir in the corn, cilantro and 1/2 cup of cheese.
3. Serve in bowls with remaining cheese. You can add sour cream and jalepenos on top. I like to serve with cornbread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (811g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1652 | ||
Calories from Fat: 1013 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.6g | 150 % | |
Saturated Fat 35.1g | 176 % | |
Monounsaturated Fat 45.9g | ||
Polyunsanturated Fat 21.7g | ||
Cholesterol 575.5mg | 177 % | |
Sodium 1185.2mg | 41 % | |
Potassium 1568.9mg | 41 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 10.4g | ||
Protein 141.7g | 202 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1652
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